alt Hacker NewsFWIW, and tangential, the biggest (and time consuming) difference I ever found in making bolognese was hand cutting the meat instead of getting it ground.
The texture was way better. It's a pain to do (obviously) but worth trying at least once, IMO.
FWIW, and tangential, the biggest (and time consuming) difference I ever found in making bolognese was hand cutting the meat instead of getting it ground.
The texture was way better. It's a pain to do (obviously) but worth trying at least once, IMO.
Thanks for the recommendation. Diced pancetta is readily available here, but I'd have to chop up the beef myself; which cut did you use?